Im brewing my first Hefe. Its an AHB Bavarian Hefe. 50% Wheat and about 50% Pilsner with a few others. I slightly changed the Hops. Instead of 1/4 oz of Hallertau for the last 5 minutes, I used 1/2 oz of Columbus. (to give it my own spin). The OG was a little low (1.040) so I added a bit of dextrose to bring it up to 1.045. Yeast strain is WLP Hefe.
The fermentation stinks! It is going great and as I read in a style guide, ive got it at 64 degrees. It smells like rotten eggs. Is this just a Hefe thing or have I got a problem? Ive never had a batch go south of cheese, but this smells pretty stinky.
Thanks in advance for your advice!